Easy Clam Chowder
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Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
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Soup season has come and gone, but a bowl of clam chowder can really be eaten in any kind of weather, especially when it comes to the homemade version.
Now what I love about this recipe is that you have absolute complete control over the creaminess of the soup. You can make it as thick as you’d like, or a little bit runny if that’s how you prefer your soup. Just be sure to have those oyster crackers ready to go because this soup is guaranteed to disappear from your dinner table!
why use canned clams in clam chowder
- Convenience
- Budget-friendly
- Extra flavor, especially when using the juices
- Abundance of clams
Tools For This Recipe
Dutch oven
Easy Clam Chowder
Ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 (6.5-ounce) cans chopped clams, juices reserved
- 1 bay leaf
- 2 russet potatoes, peeled and diced
- 1 cup half and half*
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
- Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Video
Notes
Did you make this recipe?
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I have made this a few times and it’s always a hit with my family.
This is the best!
It was easy and it was delicious. Thank you
My Husband & I loved it! Added Carrots, Celery and an extra can of clams with the juice. Perfect for our Rainey days here on the Central Coast of California. Trying your broccoli cheddar soup tomorrow. Thank you!
This was great! My husband loved it and he considers himself a chowder connoisseur. I found it difficult to cook the potatoes in the broth after thickening it. I think next time I will nuke them a bit before I throw them in.
Loved it!
Now, one of my favorites! My husband too!
What is your serving size? You say the recipe serves 6, but are we talking a cup of soup or more?
First, I love this blog! I’ve been a follower for many years and my family and I have enjoyed many delicious meals made from Damn Delicious recipes.
I’m a native New Englander and have been cooking for decades — this recipe is a good starter for folks who don’t have a lot of experience enjoying clam chowder. It’s a bit on the bland side. Add another can of clams, substitute 2 cups of clam juice for the milk and vegetable broth and you’ll achieve a more authentic and, in my opinion, tastier bowl of New England clam ‘chowdah”. Oh, and ditch the bay leaf.
Thank you, Chungah for so many wonderful recipes!
Looks Delicious! Can I switch out cooked shrimp for clams?
I don’t typically cook by recipe. As i tiptoe into trying new meals by following recipes, this is my first. Cheap. Easy. Filling. Delicious!!!!!!
I loved this recipe! I used 1 can of milk, old bay 2 tablespoons, canned potatoes, 2 cups small pan seared shrimp (seasoned to my liking), didn’t have bacon, but had some bacon grease and butter, added diced celery, three cans of clams, 1 bottle of clam juice, and juice of the cooked shrimp. MY GOODNESS!!!
So you made an entirely different recipe…
I’ve made this several times – it is ‘filed’ in my Pinterest folders under “Tried recipes to make again”. It is so good! I usually use 3 cans of clams, and tonight I’m adding 2 celery stalks and a medium carrot. Because I’m adding more liquid, I’ll use a little more flour. Excellent recipe, and thank you for such an easy dinner!!
I like that recipe twist. Will have to try it.
I made this last nigh for the first time. It was easy to follow the recipe I added thin sliced baby Bella mushroom and some broccoli florets. It turned out delicious. My husband loved it! Thank you so much for sharing.
I can’t seem to find the nutritional values for this recipe. Am I missing them somewhere?
I make this vegetarian for my son so I omit the bacon and just use a little olive oil instead. I also add some celery and carrots for a little more vegetables. It is such a great and easy recipe for those cold nights.
I’d like to make ahead. Can I refrigerate after step 5 then when reheating add the half and half and clams?
I normally do not like clam chowder. I make it for my husband and friends and usually make a different soup for me. I loved this soup so much that I ate a large bowl. I highly recommend this soup. So easy to make and very tasty.
This *was* easier than I thought it would be! (Even though she mentions how easy it is, lol). I had left over steamed potatoes on hand and just cubed them and threw them in for the 12 minute boil step, and all was well. We topped it with saltines and paired it with a white wine. Yum. Thanks for such a great recipe website!
This was delicious! I doubled the recipe, used 1 cup seafood stock & 1 cup veggie stock, and 6 cans of clams with the juice. At the very end I melted in one package of Garlic Herb Borsin cheese.
I will absolutely make this again.
Now, here comes the food coma.
this recipe was easy and delicious